Emmaus's Profile

Both Lodge and Mario Batali enamel are made in China, but Lodge has a very tough lead testing policy. I can't find anyting about about lead safety on the Mario Batali website though. Do all the product in USA have to comply with FDA lead policy?

my mistake. I mean to say soup, often type the word soap instead. I usually need to make soup daily. Do you think making soup in the cast iron dutch oven would weaken the seasoning? I found the advice not to boil water if the cast iron is not fully seasoned. I don't think a new one is fully seasoned even it is preseaoned. I thought about buying a bare cast iron dutch oven first, but having this in mind, boiling water daily would probably mean that the seasoning layer is never going to really build up. What do you think about this , about not to boil water for non fully seasoned cast iron? After my cheap Chinese enamel pot chipped off, I kind of lose confidence on cheap enamel product. I really don't want to waste another 50 $ or so, on the dutch oven. I'm hoping Lodge would have a higher quality. Also, is it that the enamel product is supposed to be cooked in a burner of approciate size to its baze, otherwise, uneven heat distribution might cause it to crack or chip more easily? I found someone saying his or her ones have done so because of this.

I 've decided to buy a enamel ductch oven and a lodge cast iron wok. I only use the dutch oven to make soap, and I think boiling water in cast iron oven will only make the seasoning thinner, so an enamel is better.

Does the Lodge enamel cast iron last long? I found that some enamel product does chip off, I want to know how is the lodge enamel product?

"You have a brand new cast iron skillet from the factory. Modern cast iron skillets have a layer of gick on it that the manufacturer has decided to label as "seasoning". I suspect that the stuff on that cast iron skillet has a lot more to do with marketing, shipping and profit margins than what you or I would want to eat. I think you really want to get that gick off. It's pretty common advice on the forums that you should get that gick off."

Personally, I think that's a very difficult process. If I have to remove the preseasoning, I'd rather buy unseasoned cast iron, but it's very difficult to buy nowadays , though.

I'm planning on buying two cast iron cookware, a lodge signature skillet and a dutch oven.

I like cast iron a lot, but it seems that it requires a lot of care.

I have been doing some considerable amount of research.

I admit I have a tendency to worry about things, so I always do a lot of research before important decisions.

We know that using cast iron increases the iron content of the food cooked in it, but does it casue overdose of iron?

A google search of iron toxic seems a bit scary, though it does not nessessarily say cast iron cookware cause iron overdose.

Even if someone already has excessive iron, how is he supposed know about the fact that he has iron overdose?

Also, is the lodge seasoning layer different from burnt oil? I mean eating anything over burned is clearly unhealthy. I mean the Lodge foundry clearly have to heat the raw cast iron in very ,very high temperatures to create the black colour of the product. That seems a similar process to creating burnt oil... I know it sounds a bit silly. But could anyone please help me and explain more on these two questions? Thanks a lot in advance.